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Asparagus Napoleans with Goat Cheese, Chives, Lemon Zest
1 sheet of frozen puff pastry, thawed about 40 minutes at room temperature
1 egg, beaten with about 2 teaspoons water
24 asparagus spears, cut to a length of about 6 inches
2 tablespoons olive oil
8 ounces goat cheese at room temperature
2 tablespoons finely chopped fresh chives plus 12 chive sprigs for garnish
1 tablespoon grated lemon zest
2 tablespoons honey
large pinch of coarse salt
Bake Puff Pastry Rectangles:
Preheat the oven to 400 degrees F. Lay the thawed puff pastry on a lightly floured surface. When you unfold the puff pastry, the sections between the fold lines should be about 3 inches wide each. The measurement the other way should be about 10 inches – if it isn’t, you can take a rolling pin and lightly roll it out a little. The whole sheet should be about 9×10 inches. Take a pizza cutter or knife and cut right down the two fold lines and then once down the entire length of the pastry sheet – you will have 6 rectangles of about 3×5 inches each. Don’t fret too much about the measurements – they should just be uniform.
Place the rectangles of puff pastry on a sheet of parchment paper (or a Silpat) on a baking sheet. Brush the tops with a little of the egg wash. Bake for about 10 minutes or until the pastry is nice and golden. Place baked pastry rectangles on a cooling rack.
Remove the parchment paper or Silpat from baking sheet. Line with foil. Place asparagus spears on sheet, drizzle with a little olive oil, sprinkle with salt and pepper and roast at 400 degrees F for about 10 minutes. Remove from oven and let cool.
In a small bowl, mix soft goat cheese, chives, lemon zest, honey and salt.
Slice each puff pastry rectangle horizontally. Divide filling between the six bottom sections. Place asparagus spears on top of filling and place puff pastry tops on. Garnish with chive sprigs.